SmokeMexican
Beef cheek barbacoa
Two cheeks on a steer, collagen like a brisket point. Low heat until they shred. Tacos, not steaks.
Made it?
7 hr · 25 min hands-on · pull 203°F · rest 30 min
Ingredients
2 lb on the fire · ~1 lb to the table · 2 plates at 8 oz
- beef cheeks, silver skin peeled2 lb
- kosher salt2 tsp
- cumin1 tsp
- oregano1 tsp
- black pepper1 tsp
- chipotles in adobo, minced2
- onion, quartered1
- garlic cloves4
- beef stock1 cup
- lime juice2 tbsp
Method
- 1
Peel the silver skin. Rub with salt, cumin, oregano, pepper. Smoke at 275°F until bark sets, about 2 hours.
- 2
Into a pan with chipotle, onion, garlic, stock. Cover tightly.
- 3
Cook until 200–205°F and a probe slides, 3–4 hours more. Rest 30 minutes in the juices.
- 4
Shred, toss with lime and the reduced liquid. Tacos with onion and cilantro.
If you don’t have it
- Beef cheeks → Chuck roast. Same rub and pan. Chuck is the grocery-store stand-in.
- Chipotle → A dried ancho, soaked. Milder. Add a pinch of cayenne if you miss heat.
Same cook, different day
All-braise
No smoker. Brown hard, then the covered pan from the start.
Crispy taco
Leftovers. Sear the shredded meat in a dry pan until the edges catch.
On the plate
With this, try
- With this dish, try making quick pickled onions.
In the morning, or while the meat is on. Thin red onion, hot vinegar, a pinch of sugar and salt. They pink up as they sit.
15 min
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
Same cut
Chuck
Roast, chili, barbacoa, enchiladas.